Oil-free vegan congee for a daughter with an upset stomach

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 to 5 cups of congee
Author Connie Veneracion


  • 1 cup Japanese rice
  • salt and a little pepper to taste
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 cup onion finely chopped
  • 1/4 cup carrot finely chopped
  • 1/2 teaspoon garlic minced
  • 1 tablespoon scallion finely sliced


  • Place all the ingredients, except the scallion, in a pot. Stir in about three cups of water.
  • Set on the stove, covered, over low heat. Cook until the rice grains are soft and split.
  • Taste occasionally and add more salt and pepper, as needed. Stir occasionally as well to make sure that nothing sticks to the bottom of the pot.
  • If the congee appears too thick at any stage, add half a cup of water each time.
  • Stir in the scallions and let the congee sit, off the heat, for about ten minutes before serving.